Full-Time Cook (For Hotel)
Job Description
Languages
English
Education
Not applicable; Not required
.
Credentials (certificates, licences, memberships, courses, etc.)
Not applicable; Not required
.
Experience
Experience an asset
.
Cook Categories
First cook; Second cook; Third cook; Cook (general); Line cook
.
Work Setting
Restaurant; Hotel
.
Cuisine Specialties
Canadian
.
Food Preparation Specializations
Stocks, soups and sauces; Eggs and dairy; Cold kitchen (salads, appetizers, sandwiches); Cereals, grains and pulses; Hors d’oeuvres; Meat; Poultry; Pasta; Seafood; Pizza
.
Types of Meals/Food Prepared
All meals
.
Specific Skills
Prepare and cook full course meals; Prepare and cook individual dishes and foods; Ensure quality of food and determine size of food proportions; Work with minimal supervision; Prepare dishes for customers with food allergies or intolerances; Estimate food requirements and costs; Inspect kitchens and food service areas; Train staff in preparation, cooking and handling of food; Maintain inventory and records of food, supplies and equipment; Work with specialized cooking equipment (deep fryer, etc.); Clean kitchen and work areas
.
Transportation/Travel Information
Own transportation; Public transportation is available
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Decision making; Significant use of memory; Continuous learning
.